/ck/ - Food & Cooking

>>5067738
>ctrl+f
>"cast iron"
>0 of 0

>>5067747
Sorry. I should have mentioned what I already have:

A fuckton of cast iron, a slow cooker, and an all-clad saute pan.

Hmm, I am personally not a fan of ceramic pans; I would choose a standard PTFE nonstick instead if you want one.

8 quart stockpot is very small, I would go larger if at all possible. I'm thinking 12 qt MIN, 20 is even better. Remember you can always cook a little food in a big pot. Also I'm not sure there's any point in buying a premium brand like All-clad for the stockpot.

An in-between size saucepan would be nice too. I have two 2-qt saucepans and one 5-qt saucepan and I find that to be a great combination.

Do you have a dutch oven?

>>5067738
I have a bunch of Calphalon Tri-Ply that I bought at Marshals/TJMax/Ross for half the list price. They are very similar to the All-Clads, except they're made in China.

Marshals/TJMax/Ross occasionally have an All-Clad pan for half off. It's worth periodically checking them out.

>Egg Fry Pan: cheap 12" ceramic nonstick
I'm assuming you mean 8 inch? I got the Tramontina nonstick aluminium pans at Costco. The coating lasts about three years.

>Stock Pot: All-clad 8qt
I have the Calphalon Tri-Ply 8qt stock pot and it's fucking awesome. I got it for $30 at Marshals, it was quite the steal.

>baking sheet, loaf pan
Try to find the thickest aluminum ones at the store. Costco used to have pretty good ones.

>roasting pan
Thick and clad. The thin ones tend to warp at high heat in the oven.

>other thoughts
Consider adding a straight sided saute pan with a lid, and a 10 inch fry pan. The ten inch is usually enough if I'm cooking for 2-3 people.

>>5067785
No dutch oven. How are the Lodge brand ones?

>>5067842
Thanks bro! Will take this advice into account.

the single best item of cookware i own is pic related.

i have been using mine frequently for more than 10 years now. easy to maintain, and it still looks like new.

not a single meal has failed when using this thing, in a variety of kitchens (I move a lot for work).

seriously, get one!

>>5067853
>No dutch oven. How are the Lodge brand ones?

I quite like them. They are thicker than the current production of Le Crueset which makes it a double-win for me: cheaper and better.

>>5067873
forgot pic

>>5067874
According to some reviews, the coating chips off easier than the Le Crueset. How long have you had yours?

>>5067873

What do you cook in it?

My girlfriend got one of these and I presumed she was just ripped off.

Okay, so here's my rundown:

I have a set of 18/10 tri-ply stainless pots and pan (core must continue along the sidewall or just throw em away and buy another set) that I use for most anything I want to toss at them

I have a ceramic which I hardly use because it's too nonstick for me. I can never tell when something is searing or if its burnt or not cooked at all. It's a foreign feeling to me, plus, there isn't a clear, heavy-duty quality manufacturer on the market yet

I have but one 10" nonstick omelette pan that I sprung for. It is hefty, it is nice and it has a very limited array of applications, mostly involving eggs and egg accessories.

I have an enameled dutch oven for braises and stews and a cast iron pot for sears and high heat appications

I also have a 10 gallon aluminum stock pot that typically goes for homebrewmen operations but works well for (as the name suggests) stocks

I would like a nice copper kettle, a high carbon steel wok and an equally high carbon paella but think they're boutique items for people who have the kitchen space for over 9000 pots and pans

>>5067842
>Marshals/TJMax/Ross
Yeah, that's where I got all my All Clad's from. They also have Le Cruize once in a while.

>Calphalon Tri-Ply
Haven't seen that, but Tramontina also makes tri ply all clad pots and pans that are a great alternative to All Clad

i got a ceramic pan to replace the shitty tefal, but i find that food -will- stick to it if i don't pay attention, and i have to add liquid to get it loose again.
when i'm baking onions it'll leave a brown burnt layer on the pan that requires a lot of scrubbing to get off as well.

is this normal or do i just have a shitty pan?

>i still prefer it over the shitty tefals though

>>5067738
General point, All-clad is overpriced, I'm sure you can get something as good (or better) in a lesser brand or non-brand stainless cookware. I just bought a non-brand stock pot over Christmas for about 20 bucks, a name brand one I saw on Sunday cost over a hundred more and it's not as well made (welded handles, not riveted)! Always beware the name-brand premium, always.

Cast iron makes a great egg pan, and for general frying too of course. Would recommend at least one frying pan in cast iron if you don't mind the weight and assuming you don't have haemochromatosis.

>>5069225
I have this too, as well as the goddamn ceramic coating scratching to all hell. Even my old non-sticks didn't fuck up this fast.

>>5069225

ceramic just isn't very non-stick.

And yeah, Tfal sucks, but commerical nonsticks don't. Go to a restaurant supply and look at an Eagleware or Tramontina or any of the other usual suspects.

>>5068051

I've had it about 5 years now, ish. Perhaps a little longer. I've never had an issue with chipping, and I put that thing through some pretty serious heat abuse--preheating it at 500F then baking bread in it, etc.

>>5069877
>And yeah, Tfal sucks,
I wouldn't disagree normally (totally not a fan of Teflon pans) but we gotta remember that Tefal makes a range of pans at different price points and the high-tier ($$$) are indeed much different from the cheaper pleb-level ones your average mom would buy cause it's cheap and they recognise the name.

The upper level Tefal pans are rated for use of metal implements but of course you pay through the nose for this.